Stacked Tiramisu Crepe Cake

Stacked Tiramisu Crepe Cake is an unusual take on the luscious Italian dessert of mascarpone chees and coffee-soaked ladyfinger cookies. It has all the classic flavors but uses light, coffee-flavored crepes slathered with silky, creamy mascarpone. This crepe cake is an elegant and delicious dessert.

What’s The Difference Between Traditional And A Stacked Tiramisu Crepe Cake?

Traditional tiramisu is made up of delicate ladyfinger cookies soaked in coffee, often spiked with a bit of rum, almond liqueur, or coffee liqueur.

A stacked tiramisu cake is several thin, delicate, and tender crepes, each flavored with coffee, coffee liqueur, and almond liqueur.

The crepes are then layered with creamy mascarpone and dusted with cocoa powder for a hint of chocolate.

It gives the cake an impressive look with 14 layers of crepes and cream. 

What Ingredients Do I Need?

• Butter – I used unsalted butter, melted and cooled, to allow it to incorporate into the batter fully. The butter gives the crepes body and tenderness.
• Cake flour – using cake flour, which has a low protein content, thus making less gluten, gives the crepes a lighter, more delicate texture.
• Granulated sugar and powdered sugar
• Salt
• Instant espresso powder – be sure to use a high-quality instant espresso powder. You want to make sure that it dissolves completely.
• Half and half – you could use whole milk. Anything less than full-fat milk will result in a more rubbery texture in your crepes. Also, make sure the milk is room temperature so it doesn’t solidify the butter when added to the crepe mixture.
• Eggs – Use room-temperature eggs.
• Good quality vanilla
• Good quality cocoa powder
• Heavy cream – icy cold, not frozen- will help the cream whip more easily. The heavy cream, after being whipped, is folded into the mascarpone mixture to make it lighter and fluffier.
• Mascarpone cheese – mild, soft cheese, similar to cream cheese. You can find it in tubs in the grocery’s dairy section or specialty cheese counter. Make sure the cheese is room temperature to make it easier to work with.
• Coffee liqueur – I used Kamora brand.
• Almond liqueur – I used Frangelico.

Tips For Making A Stacked Tiramisu Crepe Cake

• Take the time to chill the batter. It enhances the flavor and allows the flour to hydrate.
• Be sure to use room-temperature milk or half-and-half, mascarpone, and eggs.
• The heavy cream, however, should be ice cold.
• Butter your pan before cooking the next crepe. You want the crepe to come off the pan easily. You also want the buttery richness to enhance the crepe flavor.
• Adjust the heat of your cooktop. The crepes should look dry, slightly light brown, and have slightlycrispy edges. You should be able to turn the pan so the batter runs to the edges.
• You may also need to adjust the amount of batter to ensure you have enough to cover the bottom of the pan in a thin layer, or add less if it is too thick.
• It’s imperative to chill the cake for at least three hours, or it won’t slice well.

How Do I Store The Cake, And Can I Make It In Advance?

A crepe cake is the perfect dessert to make ahead of time, since it needs to chill before serving.

You can store the stacked tiramisu crepe cake in an airtight container in the refrigerator for up to 3-4 days, but it’s so delicious, it won’t last that long.

You can also store the cake in an airtight container for up to 4 weeks. To serve, thaw completely in the refrigerator, preferably overnight, before cutting.

More Dessert Recipes To Try

• Classic Tiramisu
• Crepes Suzette
• Lemon Pistachio Pound Cake
• Easy Creme Brulee
• Classic Zeppole di San Giuseppe
• Incredible Molten Lava Cake

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